Hand made orecchiette, just like they used to make them in Puglia. All color comes from natural vegetable dehydrated dyes. Serving idea: the green is dehydrated spinach, so the flavor will work together if served with broccoli rabe. Throw them in the cooking water of the orecchiette. Then drain pasta and vegetables together mix over high flame in pan where you previously saute'd olive oil, garlic, hot peperoncino, capers, and anchovies (throw in a cup of white wine). Serve with a sprinkle of fresh chopped Italian parsley.